The dietetic internship CAS program is no longer admitting students.
Students interested in meeting requirements to become a registered dietitian nutritionist should apply to the Master of Arts in Nutrition Science program

Contact

Nicole Beckwith, Director, Dietetic Internship Program
555 White Hall
Phone: (315) 443-2396
email: nmbeckwi@syr.edu

Description

The 13-credit hour Dietetic Internship Certificate of Advanced Study (C.A.S.) is a dietetic internship program that can be pursued with or without a graduate degree.

The internship program supports students as they prepare for careers as entry-level dietitians. It builds on academic skills acquired in an accredited didactic program in dietetics. The internship requires a minimum of 1100-hours of supervised practice focusing on the nutrition care process as it applies to communities, families, acute care, long term care, outpatient programs and feeding programs.

Upon completion of the program, graduates are eligible to take the registration examination for dietitians offered through the Commission on Dietetics Registration (CDR). Successful completion of the RD exam is usually a prerequisite for state licensure or certification.

Accreditation

The internship is accredited by:

Accreditation Council for Education in Nutrition and Dietetics (ACEND)
120 S. Riverside Plaza, Suite 2190
Chicago, IL 60606;
800-877-1600 ext. 5400

Admission

Not admitting students.

Financial Support

Students only enrolled in a CAS program are not eligible for department financial aid.  Additional information regarding loan availability for CAS programs can be found at https://www.syracuse.edu/admissions/cost-and-aid/.

Transfer Credit

A maximum of three credits from a combination of transfer and/or external examinations/extra-institutional and experiential learning will be accepted toward a C.A.S.

Student Learning Outcomes

Upon program completion, students will demonstrate the ability to:

1. Evaluate research and apply evidence-based guidelines, systematic reviews and scientific literature in nutrition and dietetics practice.
2. Perform self-assessment that includes awareness in terms of learning and leadership styles and cultural orientation and develop goals for self-improvement.
3. Prepare a plan for professional development according to Commission on Dietetic Registration guidelines.
4. Perform Medical Nutrition Therapy by utilizing the Nutrition Care Process including use of standardized nutrition terminology as a part of the clinical workflow elements for individuals, groups and populations of differing ages and health status, in a variety of settings.
5. Conduct nutrition focused physical exams.
6. Design, implement and evaluate presentations to a target audience.
7. Develop nutrition education materials that are culturally and age appropriate and designed for the literacy level of the audience.
8. Develop and evaluate recipes, formulas and menus for acceptability and affordability that accommodate the cultural diversity and health needs of various populations, groups and individuals.
9. Apply current information technologies to develop, manage and disseminate nutrition information and data.
10. Analyze risk in nutrition and dietetics practice (such as risks to achieving set goals and objectives, risk management plan or risk due to clinical liability or foodborne illness).

Required Courses